A Culinary Journey from Africa to America

Wednesday, June 22, 2011

Cookbook author Jessica Harris talks about the history of African American cuisine. High on the Hog: A Culinary Journey from Africa to America takes readers on a journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way—from chitlins and ham hocks to fried chicken and vegan soul.  She details how each came to form such an important part of African American culture, history, and identity.


Jessica Harris
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Comments [4]

Rebecca from Morristown, NJ

Any advice from your guest for people looking to work in food studies?

Jun. 22 2011 01:55 PM
Marie in LDN from London

Hello, there is a food cart in London near Moorgate that sells African bean stews that are so yummy. Can Ms. Harris recommend any resources to find recipes for bean stews? Does her Africa Cookbook have these recipes?

Jun. 22 2011 01:48 PM
William from Manhattan

Regarding soul food, perhaps you could ask your guest what she thinks about Bryant Terry (author of 'Vegan Soul Kitchen' etc)

Jun. 22 2011 01:45 PM
working chef from NY.

as a chef working in education and corporate, every febuary, African american month, when we would run AA specials, no doubt we would be attacked as being racist by AA groups for serving MAC and Cheese, Fried Chicken, collard greens and other foods that we would research in cookbooks, but the recipes taken from africian books were left untouched.
Is there a balance between serving banana pudding and not being a racist?

Jun. 22 2011 01:34 PM

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